Perfect beverage production year-round
During instant coffee processing the soluble coffee extract is separated, filtered and concentrated before being fed into a spray drier to be dried by air to a powder. The dehumidified air supplied to the spray drier is heated to about 480°F (250°C) and blown down through the extract to evaporate the water. The air is diverted out of the spray tower near the bottom , whilst the resulting dry coffee powder collects in the bottom of the tower with a 2-4% moisture content.
Spray drying with dry air is preferred to freeze drying because of its economy, shorter drying times, and usefulness when dealing with heat-sensitive product.
As ambient air humidity can fluctuate greatly through the seasons, Munters dry air is used to dehumidify the air supply to the spray tower to level out the humidity, shorten product drying times, conserve energy and maintain the fine, rounded particle uniformity and quality of the final product.
The coffee powder is then agglomerated to achieve the correct particle so that it will dissolve more completely in the consumer's cup before being further dried and cooled in a fluidized bed drier and pneumatically transported using Munters dehumidification to prevent reabsorption of moisture.
Instant coffee particles are hygroscopic—consequently, they must be packaged under low humidity conditions to keep the product dry and in premium condition until opened by the consumer.
- Uniform premium quality
- Shortened drying times
- Prevent moisture regain and sticking
- Lower energy consumption
Drinks bottle extrusion
Water condensation on plastic drinks bottle mould surfaces can reduce bottle quality and cycle rates all leading to increased operational costs.
Segments within Food & beverage
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Mold and Bacteria
Moist air which is laden with bacteria can increase the potential for contamination in production and storage.Read more
Air Quality (Human Comfort)
Indoor air quality (IAQ) is compromised by pollutants such as dust, pollen, mold, mildew and volatile organic compounds (VOCs).Read more
Sticking and Caking
Many powders and products attract and retain moisture. This can lead to a reduction in product quality and also make it difficult to transport and pack products.Read more
When water evaporates it becomes water vapour. When this comes into contact with cool surfaces, condensation drips onto walls, ceilings and productsRead more
Ice & Frost Build Up in Cold Rooms
Ice and frost in and on chilled and frozen food affects productivity, quality and safety.Read more
Areas of expertise
- Weighing, Mixing, Blending
- Storage Below 0°C / 30°F
- Storage Above 0°C / 30°F
- R&D Labs and Clean Rooms
- Product Freezing
- Product Coating
- Product Drying
- Powder Conveying
- Inlet Air Treatment
- Human Comfort
- Climate Control
- Energy-Saving Ventilation
- Evaporative Cooling
- Factory Cooling
- Gas Cooling